Friday, 20 June 2008

Chicken Enchilada Pasta

2 cups penne pasta
1 can (10 ounce) diced tomatoes with
   green chilis
1-1/2 cups enchilada sauce*
1 1/2 cups water
2 cups shredded cooked chicken breast
1 can (15 ounces) black beans, drained
   and rinsed
1 cup frozen corn
2 tablespoons taco seasoning*
3/4 cups mild cheddar cheese, shredded
chives, avocado and sour cream for topping,
   as desired


  • In a large skillet over high heat, combine the pasta, tomatoes, enchilada sauce and water. 
  • Heat to a boil then reduce temperature to medium heat; add chicken, black beans, corn and taco seasoning. 
  • Reduce heat to low, cover and let simmer for 20 minutes, or until pasta is tender and cooked through.
  • Stir in cheese and add additional toppings, as desired. 



Taco Seasoning
1 1/2 tablespoons chili powder
1 1/2 teaspoons cumin
3/4 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper


  • Mix all ingredients in a bowl or container. 
  • Store in an airtight container or spice jar.



Enchilada Sauce
 1/4 cup vegetable oil
 2 tablespoons self-rising flour
 1/4 cup chili powder
 1 (8 ounce) can tomato sauce
 1 1/2 cups water
 1/4 teaspoon ground cumin
 1/4 teaspoon garlic powder
 1/4 teaspoon onion salt
 salt to taste


  • Heat oil in a skillet over medium-high heat. 
  • Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  • Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. 
  • Season to taste with salt.